Desenvolvimento de formulações de pães sem glúten à base de farinhas de grão quebrado de arroz e de grão-de-bico
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2019-07-30
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Universidade Federal de Goiás
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The objective of this work was to develop and characterize the chemical, physical and
physicochemical properties of gluten-free breads prepared from the mixture of flour from broken
rice grains (FA), chickpea flour (FGB), potato starch (FB) and cassava starch (FM), added with
different proportions of enzymatic extract of alpha amylase, amyloglucosidase and cellulase. The
flours and starches used in the research were characterized as to their physical, chemical and
technological properties. To define the ideal concentration of each of the flour and starch in the
mixture, two experimental designs were carried out, the first one being a completely randomized
design (DIC), in which the best proportion of FGB in the formulation was defined, and the second
the mixtures , in which the ideal proportions for FA, FM and FB were defined in the treatments.
The loaves were analyzed for specific volume, texture parameters and instrumental parameters of
color. Also, enzymatic extracts of alpha amylase and amyloglucosidase and cellulase were
produced, and the enzymatic activity for each enzyme was defined. Breads with different
concentrations of enzymatic extracts were prepared and evaluated according to the specific
volume, texture parameters, color instrumental parameters, moisture content and water activity,
where the ideal formulation was physicochemical characterization. Chickpea flour had higher
fiber, protein, lipid and ash content. For the amylose content, the values of 19.77 g 100-1 were
found for chickpea flour, 26.83 g 100-1 for rice flour, 28.36 g 100-1 for cassava starch and 29.60 g
100-1 for potato starch. In relation to the technological properties, rice flour had a higher
retrogradation value (337 RVU), and cassava and potato starch had the highest viscosity drop
values (367 RVU and 1285 RVU, respectively) and maximum viscosity (514.58 RVU and 1447.71
RVU, respectively). According to the DIC, bread formulated with 35 g 100g-1 of FGB had a higher
specific volume (2.96 cm3 g-1) and a hardness value of 12.55 N, and therefore was selected as
being ideal. According to the design of the mixtures, the formulation with 50 g 100g-1 of FM, 25 g
100g-1 of FA and 25g 100g-1 of FB presented a higher specific volume (3 cm3 g-1), being then
selected as ideal. The enzymatic extracts produced enzymatic activity of 2.68 U mL-1, 4.53 U mL-1
and 0.89 U mL-1 for alpha amylase, amyloglucosidase and cellulase, respectively. The formulation
with the addition of 2 mL of the alpha amylase and amyloglucosidase enzyme extract presented
significantly higher specific volume (3.26 cm3 g-1) and a significantly lower hardness value (4.72
N) than the other formulations and, therefore, was selected as the ideal. According to the physicochemical
analysis, the addition of the enzyme extract reduced the value of available carbohydrates
and total carbohydrates of the bread, but did not cause changes in fiber content, ashes, pH and
titratable total acidity. From the results obtained for chickpea and rice flour and for manioc and
potato starches it was possible to conclude that these are suitable for application in bakery
products. The application of 2 mL of alpha amylase and amyloglucosidase enzymatic extract was
able to significantly improve the specific volume and hardness values of the loaves, as well as to
reduce the amount of available carbohydrates, demonstrating that the use of amylolytic enzymes
may be an alternative feasible to improve the specific volume characteristics and texture
parameters of gluten-free breads.
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MORENO, R. T. C. Desenvolvimento de formulações de pães sem glúten à base de farinhas de grão quebrado de arroz e de grão-de-bico. 2019. 122 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2019.